Orange-Glazed Chicken Wings with Miso Sweet Potato Salad & Ginger Bok Choy

Orange-Glazed Chicken Wings

with Miso Sweet Potato Salad & Ginger Bok Choy

40 MIN
6 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chefs, it’s wing night! These chicken wings are roasted with an irresistible glaze made from sweet, citrusy orange marmalade, soy glaze and a touch of rice vinegar. On the side, we’re serving up a creamy sweet potato salad that gets plenty of deep, savory flavor from white miso paste and scallion. To round out the meal, we’re sautéing tender baby bok choy with fresh ginger. All together, it makes for a fun, satisfying dinner—and best of all, we’re sending you enough for leftovers!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the foil-lined sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

Cook & dress the sweet potatoes:
3 Cook & dress the sweet potatoes:

While the chicken wings continue to roast, add the sweet potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the sour cream, miso paste, white bottom of the scallion and half the vinegar. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Make the glaze & finish the chicken wings:
4 Make the glaze & finish the chicken wings:

In a small bowl, combine the soy glaze, orange marmalade and remaining vinegar. Evenly brush or drizzle the tops of the roasted chicken wings with the glaze. Return to the oven and roast 8 to 10 minutes, or until browned on top. Remove from the oven.

Cook the bok choy:
5 Cook the bok choy:

While the glazed chicken wings roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy stems are tender and the leaves have wilted. Transfer to a serving dish.

Serve your dish:
6 Serve your dish:

Transfer the finished chicken wings to the serving dish of cooked bok choy. Serve with the dressed sweet potatoes on the side. Garnish with the green top of the scallion. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the foil-lined sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

3 Cook & dress the sweet potatoes:

While the chicken wings continue to roast, add the sweet potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the sour cream, miso paste, white bottom of the scallion and half the vinegar. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

4 Make the glaze & finish the chicken wings:

In a small bowl, combine the soy glaze, orange marmalade and remaining vinegar. Evenly brush or drizzle the tops of the roasted chicken wings with the glaze. Return to the oven and roast 8 to 10 minutes, or until browned on top. Remove from the oven.

Make the glaze & finish the chicken wings:
Cook the bok choy:
5 Cook the bok choy:

While the glazed chicken wings roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy stems are tender and the leaves have wilted. Transfer to a serving dish.

6 Serve your dish:

Transfer the finished chicken wings to the serving dish of cooked bok choy. Serve with the dressed sweet potatoes on the side. Garnish with the green top of the scallion. Enjoy!

Serve your dish:
Browse Steps
1 of 6